Everyone secretly loves eating alone. Here, top chefs and foodies confess their solitary dining habits, while former Observer columnist and author of Cooking in a Bedsitter Katharine Whitehorn recalls the days before TV dinners, Jay Rayner extols the pleasures of a gourmet table for one and Daisy Garnett tries not to have biscuits for her [...]
Sometimes it pays to let things bubble away gently for a long, long timeEadweard Muybridge, the 19th-century photographer, settled the argument as to whether a galloping horse ever has all four hooves in the air by breaking down its movement into a sequence of arrested moments. Well, something almost as enlightening happens when you slow down [...]
It’s the vegetable that’s also a fruit. This is our guide to buying, storing, cooking and eating rhubarbRhubarb is the vegetable stalk of a large perennial herb (rheum rhabarbarum and a couple of other members of the same family) with an uncanny ability to impersonate fresh fruit in the middle of winter. In fact, following [...]
Whatever it is, it’s definitely not a simple turnip. This is our guide to buying, storing, cooking and eating swedeWriting about turnips or swedes means venturing into turbulent waters regarding which is which. The current confusion began with the Romans, who distinguished between two differently shaped turnips, the more slender, pointed napus and the rounded [...]
A new cooking show which focuses on Mexican cuisine is all set to be launched on the food network on Jan 23. The show is raking popularity even before its launch because of its association with celebrity Chef and cookbook author Marcela Valladolid.
On the physics (or otherwise) of poached eggs, student cooking and failed crème caramelHow does one poach an egg in clingfilm? Never mind the safety of clingfilm – just explain the physics.It’s not a question of physics, just of practicality. Brush the inside of a ramekin, cup or some such with vegetable oil and line with [...]